how to make sufganiyot with chef sara bradley

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

jelly or jam

🥗Healthier: fruit preserves

💰Cheaper: homemade fruit filling

Fruit preserves offer a more natural sweetness.

Mix together 1.25 to 1.5 cups flour, 0.5 cups sugar, and 1 heaping teaspoon baking powder in a bowl.

In a separate bowl, mix 2 egg yolks with 0.5 cups buttermilk and 1 tablespoon melted butter.

Add lemon zest and a pinch of salt to the wet ingredients.

Make a well in the dry ingredients and pour in the wet mixture, then mix until combined.

Separate 2 egg whites and whip them at room temperature until medium hard peaks form.

Add a little orange juice to the dough if it tightens up too much.

Fold in the whipped egg whites in thirds, being careful not to overwork the mixture.

Heat oil for frying and carefully drop spoonfuls of the batter into the oil, setting them gently on the surface.

Cook until the bottom is set, then flip them over to cook the other side until golden brown.

Remove from oil and place on a paper towel to drain excess oil.

Prepare fig preserves by cooking down figs with port, zinfandel, and sugar, then add a squeeze of orange juice for consistency.

Dust the fried dough with powdered sugar and drizzle with fig and orange jelly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens